Rava idli with coconut-coriander chutney

You'll need

• 1 cup rava (semolina), roasted lightly
• 1 cup water + more for steaming
• 2 tbsp oil
• 1 tsp mustard seeds, 1 tsp urad dal
• 1 sprig curry leaves, 1 green chilli, chopped
• 1 tbsp grated carrot, 1 tsp ginger, grated
• ½ tsp fruit salt (ENO) or ½ tsp baking soda
• For the chutney: 1 cup grated coconut, 1 small bunch coriander, 1 green chilli, juice of ½ lemon, salt

Method

1. Temper the mustard seeds and urad dal in hot oil until the dal turns golden, then add curry leaves, chilli, ginger and carrot.
2. Pour in the water, bring to a simmer, then stir in the roasted rava in a steady stream, stirring to avoid lumps.
3. Cook for 2–3 minutes until it thickens and pulls from the sides, then cool for 10 minutes.
4. Stir in the fruit salt just before steaming. Spoon into a greased idli mould and steam for 12–15 minutes.
5. For the chutney: blend the coconut, coriander, chilli, lemon juice, salt and a little water until smooth.

Why this dish

Steamed semolina is light and doesn't involve the long fermentation that makes regular idli slightly sour, which some constitutions find harder to sit with in the morning. The coconut chutney adds a cooling, grounding finish rather than a sharp one.

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